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Cold weather = bring on the soups!

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JW_Halverson:
I LOVE french onion soup.  The real stuff.  Not from an envelope, sorry. 

So the week before Christmas, I chopped 5 lbs of sweet yellow onions, two bunches of green onions, two leeks, and a handful of chives.  I then crushed 4 cloves of garlic and threw all this together into my larger crockpot.  I carried this out to the detached garage and plugged it in, set for high and 8 hours. 

Once an hour I went out to the garage and stirred the pot.  The onions were sweating down for the first 2 hours.... But then that magical change started, the thing all foodies love...carmelization.  That point when the sugars start to chemically change and darken, causing flavor complexities to explode, I love carmelization! Once the onions had fully carmelized after 8 hours, the whole back yard smelled like rich onioney goodness!  (Now do you know why I didn't do this in the house???)

Mash about half the onions and add a qt of chicken stock, one quart of beef stock, a sprig of thyme and another of rosemary.  Let this simmer on low for about half an hour, without breaking a boil. Correct with salt and pepper to your preference. 

Easiest french onion soup recipe from scratch I have ever seen. Much easier than sweating the onions on the stove in a giant skillet....that's almost an hour of nonstop stirring and you have to have laboratory quality control of your heat source.  Plus, it doesn't leave your house smelling like onions for 6 months.

chamookman:
Sounds really good JDub !

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